In recent years, in the United States, several foodborne illness outbreaks have been traced to unpasteurized cider contaminated with pathogens such as E. coli O157:H7, Salmonella, and Cryptosporidium. In Canada, such outbreaks have not been reported since 2014.
These illnesses pose the greatest risk to young children, older adults, and individuals with weakened immune systems, prompting stricter federal oversight to improve the safety of cider products.
Cider producers, whether operating small farm stands, offering custom pressing services, or supplying wholesale and retail markets, are expected to follow recognized food safety and sanitation standards to reduce contamination risks.
For producers selling cider at the wholesale level, the Government of Canada has a website page dedicated to this topic: Preventive controls for unpasteurized fruit juices and ciders (apple and other fruits).
While cider sold directly to consumers at farm gates or farmers’ markets may be exempt from pasteurization, unpasteurized products must display a clear consumer warning label. The Government of Canada website says, “Unpasteurized juices and ciders should be labelled as "unpasteurized".
Food safety begins well before apples reach the press. Fruit should be sourced from orchards that follow good agricultural practices, including proper sanitation, safe water use, and the exclusion of livestock from growing areas.
Only sound, tree-harvested apples free from rot or damage should be used.
All fruit should undergo thorough washing, brushing, and rinsing to remove dirt and contaminants. If sanitizers are used, they must be food-grade and applied according to the manufacturer’s instructions. Unless otherwise directed, ensure the sanitizer is completely rinsed off. Regularly monitor and record sanitizer concentrations at appropriate intervals.
Flume, wash, and rinse water should never be reused. To prevent microbial contamination from entering the fruit’s flesh or core, maintain wash water at least 5°C warmer than the fruit being processed.
Product Storing and Preserving
Sodium benzoate can help control microbial growth in low-pH environments when contamination levels are minimal. If used, it must be added immediately after pressing, following the manufacturer’s instructions and in compliance with the Food and Drug Regulations.
All unpasteurized juice or cider should be refrigerated promptly at 0–4°C or frozen at below -18°C. These temperatures must be maintained during storage, transportation, and sale until the product is ready for consumption.
Product Testing
Routine microbiological testing of production batches is recommended to detect sanitation issues or contamination. While testing the finished product does not guarantee it is pathogen-free, monitoring for indicator organisms such as coliforms or generic E. coli can help verify that sanitation practices are consistent and effective.
Pomace should be removed promptly to discourage pests.
Employees must follow strict personal hygiene practices and receive appropriate sanitation training. By adhering to these measures, cider makers can protect consumers, reduce contamination risks, and remain compliant with food safety regulations.